Fish Couscous Wonion Tfaya Zwt 9 Morocco Recipes

FISH COUSCOUS W/ONION T'FAYA (ZWT-9 - MOROCCO)

Fish Couscous W/Onion T'faya (ZWT-9 - Morocco) image

Entered for ZWT-9, this is the last of 3 recipes from an article at the Eating Well website titled "Healthy Couscous Recipes". Per the recipe intro: "T'fayas are special-occasion dishes served all along Morocco's Atlantic coast & they are known for their thick, sweet & heavily-spiced sauces. This sauce gets a pleasant layer of sweetness from raisins & a touch of sugar, which marry perfectly w/halibut." - Do not be intimidated by the visually long ingredient list. It is mostly spicing & other common ingredients. Prep & Cook times were shown as an identical total, but I have allowed an extra 10 min for ingredient assembly & Prep Step 1. Enjoy!

Provided by twissis

Categories Moroccan

Time 1h10m

Yield 8 Fish & Couscous Servings, 8 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup raisins
4 tablespoons olive oil, divided
2 tablespoons butter
8 saffron threads (See Ingredient Note)
2 teaspoons salt
1 teaspoon ginger
1 teaspoon turmeric
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon pepper, freshly ground
3 large onions (2-2 1/2 lbs, sliced thinly)
1 tablespoon sugar
2 1/3 cups reduced-sodium chicken broth, divided (May use fish or veggie broth)
2 1/2 lbs halibut (Or other firm white fish, skinned & cut into 2-in wide pieces)
1 tablespoon canola oil
1/2 cup sliced almonds (or slivered)
1 cup whole wheat couscous

Steps:

Place raisins in a sml bowl & cover w/warm water. Let soak for 10 min, drain & set aside.
Crush saffron & salt together in a mortar & pestle until a coarse powder forms. (Alternatively, place saffron & salt on a cutting board & use the flat side of a chef's knife to grind into a coarse powder.) Then combine w/ginger, turmeric, allspice, nutmeg, cinnamon & pepper in a sml bowl.
Heat 2 tbsp olive oil & butter in a Dutch oven over med-heat. Add the spice mixture & cook (stirring) until the mixture starts to foam. Add onions, sugar & the plumped raisins. Cook (stirring occ) until the onions turn light brown (20-25 min). Add 1 cup broth & nestle fish into the onion mixture. Cover & cook until the fish is flaky (8-10 min). Remove from the heat & season w/pepper. Cover & set aside.
Meanwhile, heat canola oil in a sml skillet over med-high heat. Add almonds & cook (stirring) until just beginning to turn golden (about 1 min). Drain on paper towels.
Bring the remaining 1 1/3 cups broth & the remaining 2 tbsp olive oil to a boil in a sml saucepan. Add couscous in a stream. Stir once, cover, remove from heat, let stand 5 min & fluff w/a fork.
To serve: Mound the couscous on a shallow platter. Top w/the fish & onion t'faya & sprinkle the almonds on top.
"INGREDIENT NOTE: The dried stigma from saffron adds flavor & a golden color to a variety of Middle Eastern, African & European foods. Find it in the spice section of supermarkets, gourmet shops & at tienda.com. It will keep in an airtight container for several yrs.".

Nutrition Facts : Calories 333.8, Fat 16.7, SaturatedFat 3.7, Cholesterol 77.2, Sodium 728.2, Carbohydrate 16.9, Fiber 2.3, Sugar 9.7, Protein 30

TFAYA (MORROCAN COUSCOUS SAUCE)

Tfaya (Morrocan Couscous Sauce) image

A Moroccan condiment serve over couscous. Tip: Soak the raisins while slicing the onions. I had success freezing leftovers.

Provided by gailanng

Categories Onions

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs thinly sliced onions
1 cup raisins, soaked in water for 15 minutes then drained
4 tablespoons sugar (I used slightly more) or 4 tablespoons honey (I used slightly more)
1 teaspoon pepper
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon crumbled saffron thread
4 tablespoons butter
1/2 cup water

Steps:

In a large saucepan, mix the 2 pounds sliced onions, prepared raisins, 4 tablespoons sugar or honey, 1 teaspoon pepper, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon turmeric, 1/4 teaspoon salt and 1/4 teaspoon crumbled saffron threads.
Add the 4 tablespoons butter and 1/2 cup water, cover, and bring to a simmer. Continue simmering for 30 minutes or longer over low heat, stirring occasionally, until the onions are very soft and golden. Add more water only if the liquids evaporate before the onions are cooked.
Once the onions are cooked and richly colored, reduce the liquids to a thick syrup. Remove from heat.
Refrigerate leftovers. Reheat prior to serving.

Nutrition Facts : Calories 177.3, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 130.6, Carbohydrate 31.9, Fiber 2.9, Sugar 21.9, Protein 1.9

MEDITERRANEAN FISH & COUSCOUS

Mediterranean fish & couscous image

Oven cook or barbecue fish in foil to keep it beautifully moist

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 30m

Number Of Ingredients 9

Ingredients

2 x 125g sustainable white fish fillets (we used Pollock)
2 lemons, zest and juice 1, the other cut into wedges
1 red chilli, half sliced, half finely chopped
basil, shredded
200g cherry tomatoes
100g couscous
2tbsp balsamic vinegar
½ cucumber, diced
2tbsp pitted black olives, halved

Steps:

Heat oven to 200C/180C fan/gas 6. Take one small sheet of foil, about A4 size, and put one fish fillet on top. Season the fish, then drizzle with half of the lemon juice and zest, half the sliced chillies and half of the basil.
Halve 4 of the tomatoes and put these around the fish. Place another sheet of foil on top and fold the edges together to seal. Repeat with the other piece of fish and transfer to a baking sheet. Cook for 15-18 mins until the bag has puffed up (or cook on the barbecue).
While the fish is cooking pour 100ml of boiling water over the couscous, cover, then leave to swell for 5 mins. Chop the rest of the tomatoes and mix with the couscous, balsamic, cucumber, the remaining basil, lemon juice and zest and olives. Season and serve alongside the fish with the lemon wedges on the side for squeezing over.

Nutrition Facts : Calories 263 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 0.52 milligram of sodium

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2016-06-03 Add onions, sugar and the plumped raisins. Cook, stirring occasionally, until the onions turn light brown, 20 to 25 minutes. Add 1 cup broth and nestle fish into the onion …
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Crush saffron and salt together in a mortar and pestle until a coarse powder forms. (Alternatively, place saffron and salt on a cutting board and use the flat side of a chef's knife to grind into a coarse powder.) Combine with ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl.
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